Peel the Jerusalem artichokes, while giving them a rather
cylindrical shape, then cook them in boiling water, unsalted,
for a few minutes.
Cut the veal fillet very very thin and put this carpaccio in the
center of the plate. Set aside in the refrigerator.
Place a piece of butter in a pan. When it becomes foamy, put
the Jerusalem artichokes. Add the honey and caramelize.
Deglaze with Mount Gay® rum and add soy, salt and sweet.
Gently lacquer the Jerusalem artichokes for a few minutes and
let the cooking juice reduce. Add a small knob of butter, then
a bit of Mount Gay® rum.
Top the veal carpaccio with the caramelized sauce with soy
and Mount Gay® rum and arrange the Jerusalem artichokes on
top. Decorate with a little fluff of coriander.